Buttermilk Biscuits with Sausage and Cream Gravy

Info

• Prep time: 30 minutes
• Cook time: 30 minutes
• Total time: 1 hour
• Yield: 4

Ingredients

• 8 Black Pepper Buttermilk Biscuits (recipe follows)
• 8 Sausage Patties (recipe follows)
• Cream Gravy (recipe follows)
• Chopped fresh parsley, for garnish
• Scrambled eggs, for serving

Sausage Patties

• 1 pound ground pork
• 2 garlic cloves, smashed and chopped into a paste
• 1 teaspoon onion powder
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper

Cream Gravy

• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper

Black Pepper Buttermilk Biscuits

• 4 cups all-purpose flour, plus extra for shaping
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons (1/2 stick) melted
• 1 1/2 cups buttermilk, chilled
• 1/2 cup heavy cream
• Freshly ground black pepper

Instructions

1. For serving: Split each biscuit in half and place a sausage patty on the bottom half. Spoon cream gravy over the top and sprinkle with parsley. Serve two biscuits per person with scrambled eggs alongside.
2. Make the sausage patties: In a large bowl, combine the pork, garlic, onion powder, sage, thyme, and oil; season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 8 hours to let the flavors blend.
3. Shape the mixture into 8 patties, each about 1/2 inch thick. Set a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
4. For the gravy: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk. Increase the heat to high and continue whisking until the sauce thickens and the raw flour taste is gone, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
5. To warm the milk: In a small saucepan, bring the milk to a simmer over medium heat.
6. For the biscuits: Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
7. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using your fingers or a pastry cutter, cut in the cold butter until the mixture looks like coarse meal. Add the buttermilk and stir gently just until the dough begins to come together.
8. Turn the dough out onto a lightly floured surface. Pat it into a 10-by-12-inch rectangle, about 3/4 inch thick. Using a 2-inch round cutter, cut out biscuits. Gather the scraps, press them together, and repeat.
9. Arrange the biscuits 2 inches apart on the prepared baking sheet. Brush the tops with cream and sprinkle with pepper (using about 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer to a wire rack to cool slightly before serving.